Filter
Reset
Sort ByRelevance
Tmay85
Rhubarb raspberry sorbet with pistachio crumble
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Puree the raspberries with the cooled rhubarb purée in a food processor.
-
Beat the egg white to a light, white foam (no peaks) and stir in the rest of the sugar. Stir the whipped egg white through the rhubarb mixture and put in the freezer for about 2 hours in a closed container.
-
Spread the ice over bowls and sprinkle with the pistachio crumble, some raspberries and, if necessary, leaves of basil.
Blogs that might be interesting
-
15 minDessertlow-fat quark, apricot compote, mariabiscuits, whipped cream, liquid honey,crumb cheese with apricots
-
15 minDessertalmond cantuccini, macaroon, butter, ricotta, vanilla sugar, Greek yoghurt, honey, gelatin, raspberry, sugar, pistachios,ricotta with pistachio nuts and raspberries
-
15 minDessertsugar, egg, egg yolk, flour, butter, Hazelnut paste, cocoa powder, mascarpone, Hazelnut paste, strawberry, raspberry, powdered sugar,hazelnut lava cakes
-
85 minDessertstrawberry, white caster sugar, mascarpone, orange, orange juice, whipped cream, long finger, basil,tiramisu with orange and strawberry and basil
Nutrition
275Calories
Sodium0% DV0g
Fat14% DV9g
Protein8% DV4g
Carbs14% DV43g
Fiber0% DV0g
Loved it